#1 JERK PORK: Rub 1 lb. pork tenderloin with 1/4 cup jerk seasoning; grill, then chop. Top tortilla chips with the pork, 1 cup diced fresh pineapple and 3 cups shredded pepper jack. Bake, then top with fresh jalapenos, cilantro and lime juice.
#2 GREEK: Top 4 cups pita chips with 1 cup each hummus, diced cucumber, tomatoes and feta, 1/4 cup each chopped red onion and kalamata olives, some tzatziki sauce and oregano. (No bake).
#3 VEGGIE: Top tortilla chips with sauteed sliced bell pepper, zucchini, mushrooms, red onion and corn, and 3 cups shredded Jack cheese. Bake, then top with salsa verde and sour cream.
#4 MEXICAN CORN: Cook 4 cups corn with 1 teaspoon each cumin and cayenne in a skillet for 5 or 6 minutes. Stir in 1/2 cup mayonnaise and a squirt of lime juice. Top tortilla chips with 3 cups queso fresco and the corn. Bake, then top with sour cream, avocado and cilantro.
#5 CHEESESTEAK: Top cheese-flavored tortilla chips with 2 cups each sliced roast beef and caramelized onions, and 3 cups jarred nacho cheese sauce. Bake, then top with hot sauce and pickled Italian peppers.
#6 SPINACH ARTICHOKE: Cook 2 garlic cloves in butter. Add 2 cups chopped spinach, 1/3 cup cream, 1 cup grated Parmesan and a dash of Worcestershire sauce, fresh lemon juice, salt and pepper. Cook until wilted; stir in 1 cup canned artichoke hearts. Spoon over chips; sprinkle with mozzarella and bake.
#7 FRIED CHICKEN: Heat 2 cups chicken gravy with a small can of green chiles. Top tortilla chips with 3 cups each fried chicken and shredded cheddar. Bake, then top with the gravy and scallions.
#8 MARGARITA SHRIMP: Marinate 1/2 lb. shrimp in margarita mix with a dash of cayenne; grill. Top lime-flavored tortilla chips with the grilled shrimp. Top with 1 cup each of shredded white cheddar and muenster cheeses. Top with avocado and lime juice.
#9 WILD MUSHROOM: Cook 5 cups wild mushrooms in butter. Add 1 chopped garlic clove, 1 tablespoon each chopped chives and parsley, 1/4 cup each white wine and heavy cream, salt and pepper; simmer until reduced. Spoon over multigrain chips and sprinkle with gruyere, then bake.
#10 COBB: Top tortilla chips with 2 cups shredded cooked chicken and 1/2 cup crumbled cooked bacon, then bake 2 minutes. Top with lettuce, tomato, scallions, avocado, bleu cheese and ranch dressing.
In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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